Pear and Parmesan Salad

In imagining a pear salad, Nelson thought of this old Italian saying: Eating pears and Parmesan can make a peasant feel like a king, if only for a moment. Both are combined with thick hunks of bacon and tossed with arugula from Harvestland Farm or FarmIndy.
By / Photography By Kelley Jordan Heneveld | September 15, 2012

Ingredients

  • 1 red pear, sliced thin
  • 1/4 cup high-quality Parmigiano-Reggiano, finely shredded
  • 1/4 cup cooked, diced bacon
  • 1/4 pound arugula, washed and destemmed
  • 4 tablespoons vinaigrette* (recipe follows), more or less to taste
  • Kosher salt and pepper, to taste
Vinaigrette
  • 1 shallot, finely diced
  • 2 garlic cloves, smashed with the side of a knife
  • 1/2 cup Dijon mustard
  • 1 egg yolk
  • 1/2 cup red wine vinegar
  • 1 3/4 cup olive oil
  • Kosher salt and pepper, to taste

Instructions

For the vinaigrette:

1. Combine all ingredients but the olive oil in a blender.

2. Turn the blender on and slowly drizzle in the olive oil until the vinaigrette emulsifies.

For the salad:

1. Combine all ingredients and add vinaigrette. Toss well.

2. Place in a serving dish and add additional Parmigiano-Reggiano to garnish.

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Ingredients

  • 1 red pear, sliced thin
  • 1/4 cup high-quality Parmigiano-Reggiano, finely shredded
  • 1/4 cup cooked, diced bacon
  • 1/4 pound arugula, washed and destemmed
  • 4 tablespoons vinaigrette* (recipe follows), more or less to taste
  • Kosher salt and pepper, to taste
Vinaigrette
  • 1 shallot, finely diced
  • 2 garlic cloves, smashed with the side of a knife
  • 1/2 cup Dijon mustard
  • 1 egg yolk
  • 1/2 cup red wine vinegar
  • 1 3/4 cup olive oil
  • Kosher salt and pepper, to taste
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